Who doesn’t love a good crescent roll!?
These are something that I make a big batch of to put some in the freezer (to warm up for whenever you need fresh baked bread for any occasion) and then to eat some throughout that week (who am I kidding, they only last a day or two)!
These are super fluffy, flakey, buttery, and compliment any plate!
Ingredients
Method
- In a large bowl add in your milk, water, yeast, & sugar. Whisk that together and let it set until foamy.
- Then add in the salt, eggs, & flour. Mix until a dough forms. Cover and let it rest for 1-2 hours.
- Once your dough has risen, split it in half and roll it out onto a floured surface.
- Roll it until it’s about 1/2″ thick and then spread some butter onto the dough. Once that section is covered fold the dough in half and spread more butter on. Do this until you can’t fold your dough in half anymore.
- Then roll your dough out again into a rectangle, about 1/4″-1/2″ thick.
- Now use a pizza cutter to cut your triangles. Then rolls your triangles starting with the big side and place them on a greased baking sheet. Let them rest. forabout 30 minutes.
- Brush the top of the rolls with melted butter and bake at 350 for about 15 minutes.
side note: I ALWAYS use these silicone mats when I’m baking, they work amazing, they’re super non-stick, and usually save me from having to clean the baking sheet!
